Spinach and Artichoke Dip Cups are small, crispy pastry cups filled with a warm, cheesy dip. This snack hits the spot when you want a hot, creamy bite that is easy to grab. If you like simple party food or a quick appetizer, these cups are a great choice. Try them with a side dish like chicken and spinach casserole for a cozy spread.
Why You’ll Love This Recipe
- Quick & easy to make in under 40 minutes.
- Uses simple ingredients you likely have on hand.
- Great for parties, game nights, or a cozy snack.
- Crispy phyllo pastry with a creamy, cheesy filling gives a perfect balance of crunch and comfort.
- Makes a lot of small bites that let you serve many guests without fuss.
This version stands out because it bakes the dip inside flaky phyllo cups for neat, handheld servings. The mix of cream cheese, sour cream, mozzarella, and Parmesan gives a rich but not heavy flavor that guests love.
Ingredients Needed
For the phyllo cups
- 1/2 package phyllo dough, sheets thawed (keep covered so they do not dry out)
- 2 tablespoons olive oil, for brushing the layers
For the filling
- 4 ounces cream cheese, softened for easy mixing
- 1/4 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped and cooked down (see directions)
- 1/2 cup canned or jarred artichoke hearts, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
Tip: Soften the cream cheese at room temperature for 15–20 minutes to make mixing easier. Also, you can use frozen chopped spinach (thawed and squeezed) if you prefer.
How to Make Spinach and Artichoke Dip Cups
- Preheat and prep: Preheat your oven to 375°F (190°C). Lightly brush a muffin tin with oil so the phyllo cups come out clean. This step ensures even baking.
- Wilt the spinach: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped spinach and cook, stirring, until it wilts and most moisture evaporates, about 2–3 minutes. Remove from heat and let cool slightly. (This step removes excess water so the filling stays thick.)
- Mix the filling: In a medium bowl, beat the softened cream cheese and sour cream together until smooth. Stir in mozzarella, Parmesan, minced garlic, wilted spinach, and chopped artichoke hearts. Season with salt and pepper. Taste and adjust seasoning.
- Layer phyllo sheets: Lay 4–5 phyllo sheets stacked on a clean surface. Lightly brush the top of each sheet with olive oil before stacking the next sheet. Repeat to make a layered stack. (Brushing each layer makes the cups crisp and golden.)
- Cut and form cups: Cut the stacked phyllo into squares about 3–4 inches wide. Gently press each stack into the prepared muffin tin wells to form cups. Make sure the layers reach up the sides to hold the filling.
- Fill the cups: Spoon the spinach-artichoke mixture into each phyllo cup, filling almost to the top but leaving room so the filling does not overflow while baking.
- Bake: Bake in the preheated oven for 18–20 minutes until the phyllo edges turn golden and the filling is hot and bubbly. (Look for a light golden color and bubbling cheese around the edges.)
- Cool and remove: Let the cups cool in the pan for 3–5 minutes so they firm up. Use a small spatula to lift them out carefully. Serve warm.
Directions
- Preheat oven to 375°F.
- Chop and sauté spinach until wilted; set aside.
- Mix cream cheese, sour cream, mozzarella, Parmesan, garlic, spinach, and artichokes in a bowl; season with salt and pepper.
- Layer 4–5 phyllo sheets, brushing each with olive oil.
- Cut into squares and press into a muffin tin.
- Spoon dip mixture into phyllo cups.
- Bake for 18–20 minutes until golden and bubbly.
- Let cool slightly before serving.
How to Serve Spinach and Artichoke Dip Cups
- Serve warm on a platter for easy grabbing.
- Garnish with a little extra grated Parmesan or a sprinkle of chopped parsley for color.
- Pair with simple sides like sliced baguette, fresh veggies, or a light salad.
- For a full meal, serve alongside chicken and spinach casserole to keep the spinach theme going.
How to Store Spinach and Artichoke Dip Cups
- Fridge: Store cooled cups in an airtight container for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to keep the phyllo crisp.
- Freeze: Freeze unbaked filled cups on a tray until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes.
- Reheat tip: Avoid the microwave if you want to keep crispness; use the oven or a toaster oven.
Tips to Make Spinach and Artichoke Dip Cups
- Keep phyllo covered with a damp towel while you work to prevent drying.
- Squeeze cooked spinach well to remove water — this prevents soggy cups.
- Use softened cream cheese for smooth mixing.
- Brush phyllo edges lightly with oil for even browning.
- Bake until the cheese bubbles; that means the filling is fully heated.
Variation
- Add cooked crumbled bacon or chopped sun-dried tomatoes for extra flavor.
- Use whole-wheat phyllo or mini puff pastry shells instead of regular phyllo.
- Make a spicy version by adding a pinch of red pepper flakes or a dash of hot sauce to the filling.
Helpful Notes
- If using frozen spinach, thaw and squeeze out all liquid before mixing.
- For a lighter version, swap half the cream cheese for Greek yogurt, but expect slightly less richness.
- Make the filling ahead and refrigerate; fill and bake just before your guests arrive for fresher cups.
Conclusion
These Spinach and Artichoke Dip Cups are a simple, tasty appetizer that looks special but is easy to make. They give you a crunchy phyllo shell and a warm, cheesy center—perfect for parties or a quick snack. If you want a different cup idea or a similar handheld dip, check this take on wonton cups: Spinach-Artichoke Dip Wonton Cups – Just a Taste. If you try this recipe, please leave a comment and a star rating below. Share on Pinterest or Facebook and tell us: what twist did you add to the filling?
Frequently Asked Questions (FAQ)
Can I use frozen spinach instead of fresh?
Yes. Thaw frozen spinach and squeeze out all the water before mixing. Excess moisture can make the filling runny and the phyllo soggy.
How do I make these gluten-free?
Use gluten-free phyllo or mini gluten-free tart shells as a substitute. Bake a little longer if your shells are thicker; check until golden.
Can I prepare these ahead of time?
You can mix the filling a day ahead and keep it in the fridge. Assemble and bake right before serving for best crispness. You can also freeze unbaked filled cups and bake from frozen, adding a few extra minutes.
Why did my phyllo get soggy?
Soggy phyllo usually means excess moisture in the filling. Make sure the spinach is well cooked and squeezed dry. Also brush enough oil between phyllo layers to help them crisp.
Is this recipe freezer-friendly?
Yes. Freeze unbaked, filled cups on a tray until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen, increasing bake time by 3–6 minutes until golden and hot.
Print
Spinach and Artichoke Dip Cups
- Total Time: 35 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Crispy pastry cups filled with a warm, cheesy spinach and artichoke dip, perfect for parties and gatherings.
Ingredients
- 1/2 package phyllo dough, sheets thawed
- 2 tablespoons olive oil, for brushing
- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped and cooked down
- 1/2 cup canned or jarred artichoke hearts, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly brush a muffin tin with olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped spinach and cook until it wilts, about 2–3 minutes. Let cool slightly.
- In a medium bowl, beat together cream cheese and sour cream until smooth. Stir in mozzarella, Parmesan, garlic, wilted spinach, and chopped artichokes. Season with salt and pepper.
- Layer 4–5 sheets of phyllo dough on a clean surface, brushing each layer with olive oil.
- Cut the layered phyllo into squares and gently press each square into the muffin tin.
- Spoon the spinach-artichoke mixture into each phyllo cup.
- Bake for 18–20 minutes until the edges are golden and the filling is hot and bubbly.
- Let cool for 3–5 minutes before removing from the tin. Serve warm.
Notes
For extra flavor, consider adding cooked crumbled bacon or sun-dried tomatoes. To keep the phyllo crisp, avoid the microwave when reheating; use an oven instead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg